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Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterised using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, determination of DNA G+C content, determination of average nucleotide identity, fatty acid methyl ester analysis and an analysis of phenotypic features. The data demonstrated that the fourteen strains represented nine novel species belonging to the genus Lactobacillus , strains 54-2T, 54-5T, 33-7T, 116-2T, 184-8T, 204-8T, 8-1(1)T, 256-3T and M1575T were designated as the type strains. Strain 54-2T was phylogenetically related to the type strains of Lactobacillus composti and Lactobacillus floricola , having 96.5 and 91.6 % 16S rRNA gene sequence similarities, less than 74.6 % pheS gene sequence similarities, less than 81.6 % rpoA gene sequence similarities and less than 72.5 % ANI values. Strain 54-5T was phylogenetically related to the type strains of Lactobacillus dextrinicus and Lactobacillus concavus , exhibiting 99.1 and 97.3 % 16S rRNA gene sequence similarities, less than 83.1 % pheS gene sequence similarities, less than 93.1 % rpoA gene sequence similarities and less than 79.9 % ANI values. Strains 33-7T, 116-2T, 184-8T, 204-8T, 8-1(1)T, 256-3T and M1575T were phylogenetically related to the type strains of Lactobacillus tucceti , Lactobacillus nodensis , Lactobacillus insicii , Lactobacillus allii , Lactobacillus metriopterae , Lactobacillus terrae , Lactobacillus versmoldensis and Lactobacillus furfuricola , sharing 95.6–100 % 16S rRNA gene sequence similarities, less than 91.6 % pheS gene sequence similarities, less than 98.2 % rpoA gene sequence similarities and less than 89.4 % ANI values. Based upon the data of polyphasic characterisation obtained in the present study, nine novel species, Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., are proposed and the type strains are 54-2T (=NCIMB 15154T=CCM 8896T=KCTC 21120T=LMG 31058T), 54-5T (=NCIMB 15151T=CCM 8894T), 33-7T (=NCIMB 15153T=CCM 8936T=KCTC 21118T=LMG 31166T), 116-2T (=NCIMB 15158T=CCM 8899T=KCTC 21124T=LMG 31051T), 184-8T (=NCIMB 15152T=CCM 8895T=KCTC 21131T=LMG 31050T), 204-8T (=NCIMB 15159T=CCM 8900T=KCTC 21133T=LMG 31054T), 8-1(1)T (=NCIMB 15156T=CCM 8898T=KCTC 21115T=LMG 31047T), 256-3T (=NCIMB 15160T=CCM 8901T=LMG 31048T) and M1575T (=NCIMB 15149T=CCM 8892T=LMG 31045T), respectively.

Microbiota analysis of blown pack spoiled salami revealed five distinguishable Lactobacillus isolates we could not assign to a known species. Two of the isolates (TMW 1.2172T and TMW 1.1920) are rod-shaped, whilst three isolates (TMW 1.2098T, TMW 1.2118 and TMW 1.2188) appear coccus shaped or as short rods. All isolates are Gram-stain positive, facultative anaerobic, catalase and oxidase negative, non-motile and non-sporulating. Phylogenetic analysis of the 16S rRNA, dnaK, pheS and rpoA gene sequences revealed two distinct lineages within the genus Lactobacillus (L.). The isolates are members of the Lactobacillus alimentarius group with Lactobacillus ginsenosidimutans DSM 24154T (99.4% 16S similarity), Lactobacillus versmoldensis DSM 14857T (97.9%) and Lactobacillus furfuricola DSM 27174T (97.7%) as phylogenetic closest related species and L. alimentarius DSM 20249T (97.7%) and Lactobacillus paralimentarius DSM 13961T (97.5%) as closest relatives, respectively. Average Nucleotide Identity (ANI) and digital DNA-DNA hybridization (dDDH) values between the isolates and their close related type strains are lower than 80% and 25%, respectively. For both designated type strains, the peptidoglycan type is A4α l-Lys-d-Asp and the major fatty acids are C16:0, C18:1ω9c and summed feature 7. Based on phylogenetic, phenotypic and chemotaxonomic analysis we demonstrated that the investigated isolates belong to two novel Lactobacillus species for which we propose the names Lactobacillus salsicarnum with the type strain TMW 1.2098T=DSM 109451T=LMG 31401Tand Lactobacillus halodurans with the type strain TMW 1.2172T=DSM 109452T=LMG 31402T.

Two strains of lactic acid bacteria, Nu27T and Nu29, were isolated from Nukadoko, rice bran paste for Japanese pickles. The isolates were Gram-stain-positive, rod-shaped, catalase-negative, non-motile and facultatively anaerobic lactic acid bacteria. The isolates showed identical 16S rRNA gene sequences. The closest relatives to strain Nu27T based on 16S rRNA gene sequence similarities were Lactobacillus versmoldensis KU-3T (98.9 % 16S rRNA gene sequence similarity), Lactobacillus nodensis iz4bT (96.3 %) and Lactobacillus tucceti CECT 5290T (97.2 %). DNA–DNA relatedness values revealed genotype separation of the two isolates from the above three species. Based on the physiological, biochemical and genotypic characteristics provided, the isolates represent a novel species of the genus Lactobacillus , for which name is Lactobacillus furfuricola proposed. The type strain is Nu 27T ( = JCM 18764T = NRIC 0900T = DSM 27174T).